| Farm | Brazil Celso and Gertrudes, Ethiopia Fero |
|---|---|
| Varietal | Arabica Catuaí and Ethiopian Heirloom |
| Processing | Natural and fully washed |
| Crop | September and February 2023 |
| Partnership | 12 years and 1 year |
| Flavour | Fruity & Elegant |
How do we create our Era blend?
When we create Era espresso blends, we always look for single origin coffees with distinguishable character, which would together make a true taste experience.
Our current Era consists of two coffees:
Brazil Celso and Gertrudes - natural - catuaí - 60%
Ethiopia Fero - washed - Ethiopian heirloom - 40%
Espresso Coffee Family
Brazil Celso and Gertrudes
We have been enjoying coffees from Celso & Gertrudes and their farm Boa Vista for more than 12 years already. They are juicy, creamy and super sweet. They are the cornerstone of our Brazilian offering every year. We usually buy several varieties (catuaí, bourbon, obata, sumatra) which are dry processed at the farm. The crop starts in May and lasts until September. All the cherry post-processing is carried out at Joao Hamilton dry mill and Fazenda Ambiental Fortaleza, which is owned by the Croce family, our partner in Brazil.
Ethiopia Fero
The second part of our espresso blend consists of Ethiopian coffee from Fero processing station, which belongs to the Sidama Coffee Farmers Union and was founded already in 1976. Currently the station buys cherries from more than 4000 small holders.
This is a classic fully washed lot from the last year crop. First the freshly picked cherries are pulped in disc pulpers and fermented over night in concrete tanks. After washing and separation the parchment beans are dried on African beds for the duration of 20 days.
How does it taste?
Dry processed catuaí from Celso and Gertrudes has sweet and thick notes of maple sirup and cherries, together with creamy mouthfeel. On the other hand the washed Ethiopian Fero brings floral aromatics with citric acidity and honey sweetness. Together they create a well-balanced and sweet espresso which works by itself as well as with milk.
Have you got your favourite cup yet?
Recommended Recipe
Dose: 18-19 g
Temperature: 94 °C
Coffee Yield: 45-50 g
Extraction time: 28-35 sec
(We always recommend using precision baskets VST, LM Advanced or IMS.)
